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Italian-Inspired Shakshuka

It's time for brunch with this Italian-Inspired Shakshuka, complete with juicy tomatoes, perfectly poached eggs and parmesan cheese!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: North African
Keyword: Eggs, Saucy, Tomatoes
Servings: 2 people

Ingredients

  • 1/4 cup olive oil
  • 2 shallots, finely sliced
  • 1 anchovy, chopped (If you're a skeptic, don't worry - it will disintegrate and you won't even know it's there!)
  • 2 cloves of garlic, grated
  • 1/4 tsp red chilli flakes
  • 1/2 tsp salt
  • 2 cups cherry tomatoes, sliced in half
  • 1/4 cup tomato puree or passata
  • 3-4 eggs
  • 8-10 basil leaves
  • 1/4 cup parmesan cheese, shredded
  • 1 avocado (optional)
  • black pepper
  • 2 slices sourdough bread

Instructions

  • Heat a cast-iron skillet to medium-low. Once warm, add 1/4 cup of olive oil.
  • Add 2 finely sliced shallots and a chopped anchovy to oil. Cook for 1 minute.
  • Add 2 grated cloves of garlic,1/4 tsp red chilli flakes and 1/2 tsp salt. Cook for another minute.
  • Add tomatoes to the pan and turn to low. Flip tomatoes so that the backs are facing up. Let simmer until the backs of tomatoes start to wrinkle, around 10 minutes.
  • Once tomatoes are wrinkled, with a wooden spoon, smush the backs to release juices. Let simmer for another 10 minutes.
  • If the shallots seem like they're starting to get too crispy, add 1/4 cup of water to the pan and scrape the bottom.
  • Add 1/4 cup passata or tomato coulis to sauce and stir.
  • Crack 3-4 eggs into the shakshuka. The easiest way to do this is to create a little divot in the sauce and crack the egg into that. Poach the eggs for 3-4 minutes or until they are done to your liking.
  • Once finished, top with basil leaves, 1/4 cup of shredded parmesan cheese and sliced avocado. Add black pepper to taste and serve with toasted sourdough!